Encyclopedia of Food and Agricultural Ethics

Living Edition
| Editors: Paul B. Thompson, David M. Kaplan

Escoffier

Living reference work entry
DOI: https://doi.org/10.1007/978-94-007-6167-4_251-1

Synonyms

Introduction

The prima facie ethical problems surrounding the cultural practice of luxury dining are obvious enough. A market for great luxury implies great wealth disparity and is essentially classist. The fact of luxury dining entails that some significant measure of the wealth of the better off is used for their own optional enjoyments instead of for the benefit of the needy. Luxury dining typically involves the extraordinary use of animals, for arguably frivolous human pleasures. It can also involve uses of land and energy resources that are inefficient, unjust, and unsustainable. Luxury dining arguably involves a very inefficient use of human capital as well, consuming countless labor hours that might be better spent helping to solve real problems, in order to tantalize a lucky few. In a world in which human malnutrition and poverty are widespread, enormous wealth is concentrated among...

Keywords

Cultural Practice Grand Hotel Suffrage Movement French Cuisine Restaurant Dine 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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References

  1. Ashburner, F. (2004). Escoffier, Georges Auguste (1846–1935), In Oxford dictionary of national biography. Oxford University Press. Online edition, May 2006. http://www.oxforddnb.com/view/article/50441?docPos=1. Accessed Apr 2013.
  2. Barr, A., & Levy, P. (1984). The official foodie handbook. London: Arbor House.Google Scholar
  3. Child, J., et al. (1961). Mastering the art of French cooking. New York: Knopf.Google Scholar
  4. Escoffier, A. (1969). The Escoffier cookbook. New York: Crown.Google Scholar
  5. Escoffier, A. (1985). Souvenir Inédits. Marseille: Jeanne Laffitte.Google Scholar
  6. Escoffier, A. (1997). Memories of my life (trans: Escoffier, L.). New York: Van Nostrand Reinhold.Google Scholar
  7. James, K. (2002). Escoffier: King of chefs. London: Hambledon and London.Google Scholar
  8. Les Amis d’Escoffier Society of New York. An Escoffier biography. http://www.escoffier-society.com/biography.php. Accessed Apr 2013.
  9. Rackleff, O. (1980). Escoffier, king of chefs. New York: Broadway Play.Google Scholar
  10. Tannahill, R. (1988). Food in history. New York: Crown.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  1. 1.Department of PhilosophyUniversity of South FloridaTampaUSA